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Article(2)
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Journal of Agricultural and Food Chemistry(1)
Zeitschrift für Lebensmittel-Untersuchung und -Forschung(1)
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Tecnología alimentaria(2)
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scopus(2)
Natural fermentation of lentils - Influence of time, concentration and temperature on protein content, trypsin inhibitor activity and phenolic compound content
ArticleAbstract: Lentil (Lens culinaris var. vulgaris) flour was naturally fermented for 4 days at different temperatPalabras claves:Autores:Estrella I., Juana Frias, Tabera J., Vidal‐Valverde C., Villa R.Fuentes:scopusNatural fermentation of lentils. Influence of time, flour concentration, and temperature on the kinetics of monosaccharides, disaccharide, and α-galactosides
ArticleAbstract: Lentil seeds (Lens culinaris var. Vulgaris cv. Magda 20) were left to ferment naturally at differentPalabras claves:Ciceritol, Flatulence-causing oligosaccharides, lentils, Natural fermentation, Raffinose, soluble sugars, StachyoseAutores:Hedley C.L., Honke J., Juana Frias, Kozłowska H., Tabera J., Vidal‐Valverde C.Fuentes:scopus